Food and Home
 Miso-Seared Salmon with Edamame Sauce
Created by Michel Nischan
From the April, 2005 issue of O, The Oprah Magazine
Serves 4

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Miso-Seared Salmon with Edamame Sauce Michel Nischan's wild salmon is seared in tamari and miso, both fermented forms of soy that he says make the fish taste "a little bit mysterious." And his sauce of fresh edamame (soybeans) "is like a great white bean soup, warm and comforting."

INGREDIENTS
3 Tbsp. light red or golden miso
2 Tbsp. tamari or soy sauce
4 salmon fillets (6 ounces each), skin removed
6 large garlic cloves, peeled
2 cups fresh or frozen shelled edamame
1/2 cup silken tofu
3/4 cup organic vegetable broth
2 Tbsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp. grapeseed or rice oil

In a small bowl, combine miso and tamari until smooth. Place salmon on a plate and coat with miso mixture; cover and refrigerate 1 hour.

In a small saucepan, cover garlic with cold water. Bring to a boil, and pour off water. Cover with cold water again and bring to a boil. Reduce heat to low and simmer until garlic is tender, about 10 minutes; drain and set aside.

Bring a large saucepan of water to a boil. Add edamame; reduce heat and simmer 3 1/2 minutes; drain.

In a food processor, combine edamame, tofu and garlic. Process until smooth. With motor running, pour in broth. Add lemon juice, salt and pepper; process to combine. Pour sauce into a saucepan; warm over low heat.

In a large nonstick skillet, heat oil over medium-high heat. Add salmon fillets and reduce heat to medium. Cook salmon until well browned and just cooked through, 3 to 4 minutes per side; serve with edamame sauce.